Dinner

16 of Our Coziest Dinners to Roast, Bake, or Simmer Tonight

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February 19, 2018
1 Comment

While the temperature continues to yo-yo between 25 and 65 degrees here in New York, I still find myself pulled to decidedly wintry dishes. I’m not ready to give up slow-roasted squash, pork chops smothered in gravy, or cheesy pasta bakes. I need the comfort of simmering pots of gumbo and bubbling cassoulet. So what if I’m wearing a T-shirt in the middle of February? Here, I’ve gathered the coziest dishes I’m itching to roast, bake, and simmer. My oven doesn’t have to know it’s warm outside.

Warm & Roast-y Meals

Roasted Yam & Collard Green Enchiladas

Roasted Yam & Collard Green Enchiladas

Sally Schneider's Slow-Roasted Salmon (or Other Fish)

Sally Schneider's Slow-Roasted Salmon (or Other Fish)

Slow Roasted Tomatoes and Farro for Winter

Slow Roasted Tomatoes and Farro for Winter

30-Minute Roast Chicken

30-Minute Roast Chicken

Roasted Sweet Potato, Chickpea & Kale Sheet-Pan Salad

Roasted Sweet Potato, Chickpea & Kale Sheet-Pan Salad

For Goodness Bake

Spanish Baked Rice with Chorizo and Chickpeas

Spanish Baked Rice with Chorizo and Chickpeas

Vegan Cauliflower Alfredo Bake

Vegan Cauliflower Alfredo Bake

Tater Tots & Cheese Sauce

Tater Tots & Cheese Sauce

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Baked Kubbeh Pie

Baked Kubbeh Pie

Simmer Down with dinner

Smothered Pork Chops

Smothered Pork Chops

Vegan Gumbo with White Beans and Greens

Vegan Gumbo with White Beans and Greens

Anna Jones' Favorite Lentils with Roasted Tomatoes & Horseradish

Anna Jones' Favorite Lentils with Roasted Tomatoes & Horseradish

Tunisian Lamb Stew (Koucha)

Tunisian Lamb Stew (Koucha)

Coconut Water–Braised Pork Belly (Thit Kho Tàu)

Coconut Water–Braised Pork Belly (Thit Kho Tàu)

Spring Vegetarian Cassoulet

Spring Vegetarian Cassoulet

Are you still cooking winter dishes? What's on your menu?

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Katie Macdonald
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.

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1 Comment

Bob Q.
Bob Q. March 12, 2018
The Staub 3.5 quart glass top braiser is AWESOME! If it's back ordered like mine was, it's worth the wait especially at this price. I have a full 20 piece set of Marvael copper cookware and some Dansk enamel roasters and their Piealla pan, plus some assorted other pans, but this has become my new 'go to' week day all around pan. I use it to braise which the glass top is really handy for but also to stew and without the lid to saute, where the sloped sides and deep capacity are excellent. Did a wild mushroom marsala sauce and fresh pasta dish in it last night for 4 and it was fantastic. Lastly, It's a dream to clean and looks great as a server too!